Brine Mix

[Gene Brownson]

Hello everyone. I have a question, does anyone have a recipe for a brine to do poultry? I'm pretty sure it's equal parts water, sugar and salt but I was wondering if anyone adds veggies?

I'm goin to do atest run on a smal chicken so I can grt my chops in on a turkey for tanksgiving. (like the way I snuck some pork in there with the word chops?)

Any help and experience would be appreciated, thanks all.

 

[Ed M.]

Some good info on brining here Gene.

http://virtualweberbullet.com/brining.html

 

[Tony R]

Last years turkey I added 3 sliced oranges and 2 sliced limes. A bunch of thyme,rosemary, basil. Add to a typical brine.

 

[Chad Bman]

Love me the apple brine from here.
http://virtualweberbullet.com/turkey6.html

 

[James Lake]

Gene...want a turkey that will bite you back??? I did this recipe last year from Tim Love, this was the first and so far the best turkey that I smoked and I cook for a tough crowd.

http://www.foodnetwork.com/recipes/smoked-turkey-recipe/index.html

 

[Pete in PG]

I usually go with a 1/2 cup each of kosher salt and raw sugar to 2 liters of water. Not too salty or sweet.

 

[Derrick Llewellyn]

Here is mine:

Turkey Brine
1 gal. apple juice
1 1/2 C kosher salt
1 C. brown sugar
1/2 C. garlic powder
1/4 C. paparika
1 C. honey
6 Tbsp worchester

Bring apple juice to boil. After boing add all other ingredients except honey.
Stir until disolved. Turn off heat and remove from stove. Add honey and stir until disolved. Cool with ice.

 

[George Santos]

Hello everyone. I have a question, does anyone have a recipe for a brine to do poultry? I'm pretty sure it's equal parts water, sugar and salt but I was wondering if anyone adds veggies?

I'm goin to do atest run on a smal chicken so I can grt my chops in on a turkey for tanksgiving. (like the way I snuck some pork in there with the word chops?)

Any help and experience would be appreciated, thanks all.

I tried this last year:

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

I had no room for error and luckily the turkey was great.

 

[timothy]

Don't forget the zest! This is from Jim Tarantino's book "MARINADES RUBS, BRINES CURES & GLAZES
Basic Citrus Brine.
zest and juice of 3 oranges (about 1 cup)
zest and juice of 3 lemons (about 2/3 cup)
zest and juice of 3 limes (about 1/3 cup)
5 quarts water
1 cup kosher salt
3/4 firmly packed light brown sugar

Combine the orange, lemon, and lime zest and juices in a small nonreactive saucepan. Bring to a boil and decrease the heat. Simmer and reduce to 1 cup. The zest should sink to the bottom.

Bring 1 quart of water to a boil in a 6 quart saucepan and add the citrus reduction, salt, and sugar, stirring to dissolve. Remove from the heat, and add the remaining 4 quarts water, and let the mixture cool to room temperature, then refrigerate to 40 deg f before adding the food..

Tim